These Vegan Pot Pies are gluten free and are done in less than an hour! They are loaded with only healthy, delicious and filling ingredients!

WATCH THE VIDEO TO SEE HOW IT’S MADE:

Great news: These Vegan Pot Pies will be one of the easiest dinners you’ll make for Thanksgiving. Truly. It’s almost 100% one pot except you transfer the filling to ramekins, top them and then bake up. Apart from how easy they are to make, they are truly, truly delicious.

If you need anymore convincing to check these out – they are finished in under 1 hour. Let’s go see how these beauties are made!

So what exactly is a vegan pot pie, or at least these? Veggie loaded, thick and creamy sauced pots of goodness topped with flaky filo (or phyllo) dough, pie crust or baked biscuits. It’s one of the ultimate warming and comforting dishes ever that are perfect for the upcoming (or here) cold weather.

Best of all, it’s actually still healthy.

That’s the thing: these vegan pot pies are made with all veggies, a little bit of gluten free flour (like a tablespoon), veggie broth and seasonings. So, absolutely zero percent guilt while eating these and 100 percent delectable taste.

So, what should you top these with? I chose filo only because I wanted a change. You can buy gluten free filo or you can make phyllo if you’re feeling adventurous. You could also top these with my gluten free vegan pie crust, which will give you a divine flaky crust. Also a great option, gluten free puff pastry. They’re all a win win in my books.

NUTRITIONAL BENEFITS

I actually adore how beautifully healthy these are! They are only calories without the topping (because you can choose whichever you desire).

The carrots provide lots of beta carotene and you can add as many or as little as you want. This is another great thing: feel free to increase or decrease any quantities you want to your taste.

Peas:

Mushrooms:

YOUR QUESTIONS ANSWERED

Q: How do I reheat these vegan pot pies?

A: I like to remove the topping, reheat in the microwave, and then reheat the topping for the last 10-20 seconds to just heat it through and keep it crispy. Alternatively, you could reheat it in your toasted oven at 350 degrees Fahrenheit for about 10 minutes.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

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If you try these Vegan Pot Pies (Gluten Free) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

Add the onion, carrots, celery, mushrooms, garlic and thyme and stir. Allow to sauté until onions are translucent and carrots have softened a bit about 8 minutes.

Add in the gluten free flour and mix to coat veggies. I like to set mine set about 2 minutes to brown a bit.

Add the vegetable broth and salt and pepper to taste (just a pinch, taste test later on).

Bring to a boil then lower to a simmer for about 5 minutes to soften the rest of the vegetables. Add in the frozen peas, stir and remove from heat. Taste test and add more salt and pepper if necessary.

Pour mixture into medium sized ramekins and top with filo or dough.

Bake for 30 minutes, watching tops to see if burning. If starting to brown, cover with foil.

Broil on low for a few minutes to brown topping. Remove, allow to cool slightly, serve and enjoy!

You can store these by placing them in the fridge, covered or uncovered with foil. You can reheat by removing topping, microwaving, and them putting on topping and microwaving that for 10-20 seconds. Alternatively, you can reheat in the oven at 350 degrees Fahrenheit for 10 minutes.

What would you suggest to do when preparing this dish for a meal ( Thanksgiving) ahead of time.
Perhaps make the filling, put it in the ramekin and refrigerate until ready to put on top and bake?
Any other thoughts? Preparing, then taking off top to bake eeems a bit of a drag when you have company.
Thanks.

Hi Linds!
I hope this is enough time for you!! My ramekins are 7 ounce/207ml ramekins. It serves about 3-4 servings, so if you want to make more, you can easily double the recipe, or even serve it in a large casserole dish instead. I really hope that helps and feel free to message me with anymore questions – I’ll answer right away this time haha! Happy Thanksgiving when it comes!!

I made these for Thanksgiving along with another main and these were a hit!!! I didn’t change anything and used organic vegan pie dough. Was the bomb! Thank you so much. So easy to make so this will be a staple item for this household. Thanks, Jessica.

Just had this, my wife and I prepped it together and ate it together. Was super simple and tasted amazing. Only changes we made was dropping the shrooms and adding asparagus, leeks and turnip. Thanks a million for putting this online you rock!!!